Title: Mackinac Island Omelet
Categories: Eggs
Yield: 4 Servings
| 4 | | Eggs, separated |
| 6 | oz | Process cheese spread |
| 2 | tb | Milk |
| | | Dash of salt |
| 2 | tb | Butter |
| 1/2 | c | Strawberry Preserves |
| 2 | tb | Sliced almonds,toasted |
Beat egg whites until stiff but not dry.Beat combined yolks,milk and salt
until thick and lemon colored.Fold into egg whites.Melt butter in 10"
ovenproof skillet over medium-high heat.Add egg mixture cook 3 minutes or
until underside is golden brown.Bake @ 325 degrees 10 to 12 minutes or
until knife inserted near center comes out clean. Remove from oven.Make a
deep crease across center of top.Place cheese spread on half of
omelet;continue baking until process cheese spread begins to melt.Slip
spatula underneath,tip skillet to loosen and gently fold in half.Combine
preserves and almonds;heat thorough- ly, stirring occasionally.Serve over
omelet.Makes 4 servings.